Alexis McAuliffe
Bushwick, Brooklyn
Arguably some of the best nights are the ones least planned. After a truly odd evening of bar hopping, we went to grab a quick bite at Roberta’s before heading home. Fast forward 3 hours, 1 dry aged Flannery strip steak, and several (??) glasses of wine later, and we could have just slept there for all we cared. Our server and wine aficionado Alexis McAuiffe (Lexi), was as knowledgable about the extensive wine list as she was some of our favorite bands and horror movies, giving the evening an air of not wanting to leave your best friend’s house. Read on for a little of Lexi’s background below, and make sure to say hey if you’re ever in Bushwick and in need of a good pour :)
Full name, age, where are you from?
Alexis McAuliffe, 29, MA
Was food a big part of your upbringing?
In a major isolated sense it was. I grew up working for my family’s bagel shop that my grandfather opened roughly 35 years ago. Shedding weekend hours for bakers dozen’s as a teenager was rough. But honestly the place was so frenetic with constant volume it ended up preparing me for a high paced gig like Roberta’s. To circle back, cooking and baking was always significant on my Jewish side of the family, but it seldom entered my immediate home life. Baking traditional dishes like Kugel and Pot Roast for holidays were reserved for my Grandmother; but Italian recipes my Grandfather covered.
What are your earliest memories of dining out?
Honestly being in spaces like Chili’s, Bertucci’s, or other chains specific to the New England stick out. Mostly drawing on whatever piece of paper or kid’s menu placemat the space had to offer. As a painter it makes perfect sense. I sometimes think about how alive that trend is in big chains now. It’s funny working in a very adult space in Bushwick and trying to scrounge together some pens and highlighters for some kid while I have 6 or more pressing table’s to get to!
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Ahhh this is a loaded question. Honestly it requires lots of acclimation and finesse. Learning to steer not just a dinner but an emotional experience for the guest/s takes lots of practice! Be patient, learn from the colleagues who you look up to and focus on the rewarding moments. I am still very new to serving compared to most in NYC (I think I have about 3 years of actual serving experience). But it clicked after about a year that I was allowed to be transparent table side, and it goes extremely far.
What do you think working in this industry has taught you?
It’s taught me how to break out of my shell and not overthink the whole concept of performance. It has also taught me that it’s possible to connect with literally any human in this life! I have many regulars at this point in my career who I love and respect. Some end up being critics, artists, professors, lawyers—it’s very exciting. The pay it forward concept is very much alive in NYC and kind gestures go far.
What's your favorite drink on the menu?
I fell in love with Roberta’s wine pallet the moment I had my first shift drink (it was a Lambrusco). I’ve had the pleasure of working with many different Wine Director’s over the years, all leanings. Right now my favorite is a bright, cloudy, lemony Orange Malvasia blend on our glass list. My wine trajectory went from Charles Shaw at Trader Joe’s to winemakers like Frank Cornelissen, Ruth Lewandowski, and Angela Osborne. And immediately I was deeply enthralled. Though it took many wine classes to even begin to navigate the science, buzzwords and politics of the low intervention wine world.
What is your favorite place to go out and eat at and what are you ordering?
Unfortunately I haven’t been out to eat consistently enough these days to have a new favorite sit down spot. But it hands down used to be King Noodle in Bushwick on Flushing Avenue when it was open. That place still has my heart and I would order the Khao Soi every single time. I’m such a sucker for a very local spot so I think it’s time for me to branch out. But you can’t beat a less than five minute walk from your studio or place of work and a room full of either current colleagues or extended work family who immediately start pouring you a shot and offering you snacks. I suppose my current and eternal late night bar that offers the best patty melt I have ever graced my taste buds with is The Narrows. That place is actually a home away from home and coincidentally run by the same owner who I love dearly. The entire staff is lovely and I’ve had the pleasure of knowing most of them for the past 5 years! What’s lovely about being in the industry is a symbiosis and instant bond amongst FOH and BOH alike in any bar/restaurant space. I’ll lean further into the sentimental and say that this tender community keeps me tethered to what I do.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Oh Gosh I do not know how to answer this question as I am not a chef and have never worked in a kitchen! Well, I mean I love Italian food…specifically handmade pasta. So definitely a large pot? Like if we’re on a desert island we might just one pot it to conserve precious real estate and resources so maybe a nice Dutch oven? And assuming durum wheat can grow on this island I’ll need some seeds for that and some tools to grind it! Seeds for tomatoes too! And I mean ideally some chickens I could tend to for eggs? Okay maybe some basil plants too. Super limited menu..maybe room for the occasional poached egg in pomodoro. It’ll be a very DIY spot for sure; The Shed at Dulwich 2.0, mostly because of the chicken coop and the fact that no one will be eating there! This is assuming I can build a chicken coop, sow a garden, and do some stonemasonry with materials already on the island. Haha!
